Brocciu (speak "Brutsch") is one of the most well-known nationaltypical korsischen specialities, and the Korsen uses him with nearly all courts. The so-called "king of the korsischen cheese" is a whey cheese from sheep or goat milk, which the provenzalischen Brousse] is not dissimilar. The name of this korsischen speciality is derived from the word brousse, another name for from sheep or goat milk.

The Brocciu is also matured, then he is available as spicier "Vieux Brocciu". It is made durable it with salt and as filling for all possible meals used, e.g. for Omelettes (Omelette outer Broucciu with peppermint), Ravioli, Beignets, (Krapfen), for Tartes etc. of the Brocciu in the summer is however only a tired poor copy of the leckeren Winterbrocciu. In the Nebensaison from the autumn to spring it is freshly available as Dessert or used for the Fiadone, a korsischen cheese cake without soil. Outside of the season there are also the packaged Brousse, which looks nearly exactly the same and tastes like Brocciu, is clearly cheaper. It is made of milk powder. Goat and sheep cheese carry different names depending upon area. Some a wise pronounced taste up, which however probably surprises nobody with its origin goat and/or sheep milk. The most well-known sorts are called: Bastelicaccia, Coscionu, Niolo and Sartenais. Without it a typically korsische meal is inconceivable. In earlier times, if a recent pair wanted to marry, the two families met, in order to celebrate the lining up event being entitled - with Brocciu Krapfen. With first bites the engagement applied as sealed.

Production

The milk comes into a large container and and at the correct temperature lab is then added. The milk coagulates, and the break sinks on the soil, while the whey stands over it. This whey is poured off into a copper boiler, then heats up on 65"°C, in order to eliminate the remaining lab. Then something salt is to it-poured and a quarter to a third (in relation to the whey) of the milk of the previous evening (u purricciu). This appearing simple procedure requires however however years of the experience, because the instant, in which the milk will in addition-cause, determines the quality of the Brocciu. With further heating up then the whey solidifies itself somewhat. With well 80"°C flakes the proteins of the Laktoserums out. The particles, which become the Brocciu, rise whirling like the flakes to the surface. The removes the foam and collects the Brocciu with the help of a large wood spoon (u coppulu). It fills each spoon contents in dripping off forms (fattoghje). If all forms are full, he falls in each case one into another, in order to double the quantity into it. The Brocciu weighs between 250 g and 3 kg. They are dripped off can it be eaten, freshly and supply, immediately shining and with mountain herbs

Articles in category "Brocciu"

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